Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)

• 4 medium Aubergine, firm, glossy
• 120 ml Extra virgin olive oil
• 2 large Yellow onion
• 2 tsp Fine sea salt
• 4 cloves Garlic
• 600 g Tomato, ripe
• ½ tsp Ground cinnamon
• ½ tsp Black pepper
• 20 g Fresh parsley

1. Heat the oven to 190°C (375°F). Halve the aubergines lengthways and score the flesh in a deep criss-cross, stopping short of the skin. Arrange cut-side up in a baking dish and season with 1 tsp of the fine sea salt.
2. Drizzle 60 ml of the extra virgin olive oil over the aubergines, letting it sink into the cuts. Bake for 35 to 40 minutes, until the flesh is soft and starting to collapse. Meanwhile, start the filling.
3. Thinly slice the yellow onions. Warm the remaining 60 ml extra virgin olive oil in a frying pan over medium heat, add the onions and cook for 15 to 20 minutes until very soft and lightly golden. Stir in the remaining 1 tsp fine sea salt.
4. Finely chop the garlic and add it to the onions for 1 minute until fragrant. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then add the tomato pulp to the pan. Stir in the ground cinnamon and black pepper.
5. Simmer the tomato and onion mixture for 12 to 15 minutes, stirring now and then, until thick, glossy, and jammy. Finely chop the fresh parsley and stir most of it through the filling, reserving a little for serving. Taste and adjust with a pinch more salt if needed.
6. Remove the aubergines from the oven and use the back of a spoon to gently press down the centres to make room for the filling. Spoon the tomato mixture generously into each aubergine half, letting a little spill around them in the dish. Return to the oven for 15 minutes until bubbling and very tender.
7. Let the imam baildi stand for 10 minutes so the oil and juices settle. Sprinkle with the reserved parsley and serve warm or at room temperature. Spoon over any pan juices when serving.

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